Lamb or Goat Bone Broth
Bone broth is trendy, and for good reason. It’s a great way to incorporate extra collagen into your diet in a convenient form. But what about lamb bone broth, or goat bone broth? Chicken and beef get attention, and are the most commonly made or sold, but lamb and goat are no less delicious or deserving of attention.
Part of the reason you might not see lamb and goat bone broth sold in stores is that people assume it will be gamey, or strong tasting. As long as you’re using the correct meat, there’s nothing to be worried about, and for the record, the correct meat means a breed of lamb or goat bred for it’s good-tasting, mild meat. What you don’t want, is a hair breed from Australia or New Zealand, which are bred for hair, and have strong-tasting meat that’s essentially a by-product of the wool industry.
When it’s time to make your stock, Chef Alan Bergo has a few tips, and they might surprise you. The most important one you’ll find below is that chef prefers to cook the stock in a slow cooker, or crock pot. The slow cooker is ideal since the gentle cooking gives a clear broth, and the insulation from the ceramic insert of a slow cooker holds in heat for a superior collagen extraction. What you’ll end up with is a broth that gently coats the mouth with gelatin–a rich drinking experience. Chef suggests serving the broth in a mug, infused with a bit of rosemary and, lemon and cracked pepper.
This recipe is by chef Alan Bergo. A chef from Minnesota, Alan is a veteran of the culinary industry, former executive chef of acclaimed Lucia’s Restaurant, and the Salt Cellar. Founder of the website Forager Chef, he’s best known as a respected authority on Midwestern foraging. Learn more about Alan and his hunt for mushrooms, wild and obscure foods at Forager Chef.
Lamb or Goat Bone Broth
- Slow Cooker
- Lamb and goat bones Your choice
- Carrot Small amount, cut into large pieces
- Yellow onion Small amount, peeled and cut into large pieces
- Ribs of celery Small amount, cut into large pieces
- Kosher salt to taste
- small sprigs of rosemary for serving - optional
- ground black pepper for serving - optional
- lemon juice for serving - optional
- Preheat the oven to 350. Roast the bones for 1 hour in cast iron pans, or alternately, baking sheets lined with parchment for easy cleanup can be used.
- Drain the fat from the pans and reserve for another use or discard. Put the bones in a slow cooker with the vegetables, top off the pot with water, and set on low for 24 hours, and as long as 48, topping off with fresh water if the level gets far below the bones for periods of extended cooking.
- Remove the bones, strain the stock, season to taste with salt, then chill completely to set the fat. Skim off the fat from the chilled broth, then refrigerate for up to 4 days, or freeze until needed. Chef Bergo prefers to freeze his, since thawing in a pan is quick and easy.
- To serve the bone broth, heat some of the broth, seasoning with a few cracks of the pepper mill and a dash of fresh lemon juice. Put a small rosemary sprig into a mug for each person, then pour steaming hot broth into the mugs and serve.